All Things Soy

Soy essentials

How high-quality U.S. soy helps to meet our fundamental needs

Soybean production and facts

Minnesota is a great place to grow soybeans. On average, Minnesota farmers plant over 7 million acres of beans each year. In fact, Minnesota is the third largest soybean producing state in the nation.

Each year U.S. farmers produce about 3 billion bushels of beans. About half of those soybeans are kept close to home where they’re processed into soybean meal to feed livestock. The other half is shipped overseas. Soybeans are the top export crop in all of Minnesota!

Fundamental needs

The majority of Minnesota’s soybean crop is processed into feed for livestock. However, feed grade soybeans are also raised for tofu and other soy foods.

Food + Fuel

As global demand for food and fuel increases exponentially, U.S. soy is helping to answer the call. Soybean meal, for example, feeds the livestock that we eat, and soyfoods are a major source of protein for people around the world. Soybean oil makes up much of the vegetable oil we use to cook our food. And it’s also used to produce biodiesel, which fuels automobiles and heats buildings.

As an excellent source for proteins, fats and oils, soybeans help to meet two of the world’s most basic needs – and then some. So the next time you think about soy, remember: It’s not just a bean. It’s bigger.

80%

The primary component of soybeans is meal

20%

The other component of soybeans is oil

Animal Feed

97% of U.S. soybean meal is used to feed poultry and livestock.

Food

66% of soybean oil is used for frying and baking food, as a vegetable oil and as an ingredient in foods like salad dressings and margarines.

Food Products

3% of soybean meal is used in food products like protein alternatives and soymilk.

Industrial Uses

Less than 8% of soybean oil is converted into industrial uses like paints, plastics and cleaners.

BIODIESEL & BIOHEAT®

Soybean recipes

Soybeans have many nicknames, but two nicknames that stand out are the “miracle crop” and the “wonder bean.” Why? Soybean protein contains all the essential amino acids necessary for a healthy diet. While livestock consumes 98 percent of soybean meal, soyfoods rich with soy protein also contain iron, B vitamins and calcium. Soyfoods also are cholesterol-free and low in saturated fats, making soyfoods an excellent source for daily nutrients.

As such, soyfoods are a sustainable way to help feed people around the world. According to the Food and Agriculture Organization of the United Nations, global food demand will grow by 70 percent or more by 2050. Soy foods are a cost-effective, environmentally friendly protein source that can help answer the call to feed a growing global population.

Soyfood varieties

The wide-variety of soyfoods available today offer delicious alternatives for today’s health-conscious consumer.

Green Vegetable Soybeans (Edamame)

These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling in slightly salted water for 15–20 minutes. They are high in protein and fiber and contain no cholesterol. Green soybeans are sold frozen in the pod and shelled

Natto

Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans’ complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups, and is used with vegetables. Natto can be found in Asian and natural food stores.

Okara

Okara is a pulp fiber by-product of soymilk. It has less protein than whole soybeans, but the protein remaining is of high quality. Okara tastes similar to coconut and can be baked or added as fiber to granola and cookies. Okara also has been made into sausage.

Soybeans

As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also brown and black varieties. Whole soybeans (an excellent source of protein and dietary fiber) can be cooked and used in sauces, stews and soups. Whole soybeans that have been soaked can be roasted for snacks. Dry whole soybeans should be cooked before eaten.

Soynuts

Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavor to peanuts.

Soymilk

Soybeans soaked, ground fine and strained produce a fluid called soybean milk. Plain, unfortified soymilk is an excellent source of high-quality protein and B vitamins. Soymilk is most commonly found in aseptic containers (nonre -frigerated, shelf stable), but also can be found in quart and half-gallon containers in the dairy case at the supermarket. Soymilk is also sold as a powder that must be mixed with wat

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